Artichoke and pea salad (Salatit ardichawkeh) by Liza Soughayar Asseily

1. Cook the whole artichoke hearts in boiling water for about 20 minutes, until tender.
2. Drain and let cool.
3. Cut the artichoke hearts into six wedges.

For the dressing:

1. Whisk the lemon juice with cold olive oil to emulsify.
2. Add salt and pepper.

For the garnish:

1. Finely slice the green onions.
2. Segment the limes (remove the flesh from the membranes).

To serve

1. In a bowl, mix the artichokes, raw peas, green onions and lime segments.
2. Drizzle with the lemon-olive oil dressing. Toss gently and serve chilled.